Here's an easy cheesecake recipe that is loaded with delightful tangy flavors. It's a sweet, creamy, and delicious dessert that is perfect for any occasion!
Prep Time15 minutesmins
Cook Time40 minutesmins
Chill10 minutesmins
Total Time1 hourhr5 minutesmins
Course: Dessert, seasonal
Servings: 152-3" squares
Calories: 4083kcal
Author: Lainey
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Ingredients
Crust
1 ½cupsall purpose flour
½cupgranulated sugar
2teaspoonsground ginger
¼teaspoonsalt
6tablespoonsunsalted buttermelted
Filling
16ozcream cheesesoftened*
¾cupsgranulated sugar
2tablespoonslemon zest
1teaspoonginger
¼cupfresh lemon juice
3largeeggs
Instructions
Preheat oven to 375° F and line a 9” x 13” with parchment paper (or grease it well).
Making The Crust
In a medium bowl, combine the flour, sugar, ground ginger, and salt; stir to combine.
Add the melted butter and mix until crumbs form, using your hands to mix may be easier.
Press the mixture into the lined baking pan and make sure to press into an even layer on the bottom so it gets into the corners.
Chill in the fridge for 10 minutes before baking.
Blind bake fore 10 minutes until starting to go lightly brown at the edges.Reduce oven to 325° F
Make The Filling
In a large bowl, beat the cream cheese on medium until very soft.
Add the sugar, lemon zest, and ginger. Beat until smooth.
Add the lemon juice and beat on medium until completely incorporated.
Add the eggs one at a time, beating well on low after each one.
Once everything is very smooth, pour the filling on top of the baked crust. Push it into the corners and level everything it out.
Bake for 35-40 minutes until just going a little brown at the edges and slightly jiggling in the middle.
Allow to cool slowly for the first 30 minutes, then cool completely before cutting and serving.
Notes
*Use the blocks, not whipped or tubbed cream cheese.For extra lemony flavour, you can swirl 3-4 tbsp/45-60ml of lemon curd into the top of the filling before baking.